ISSN0307-4811

THE 25f

VEGAN Vol. 27 No. 3 Autumn 1980

VEGAN SOCIETY FOUNDED 1944—REGISTERED CHARITY

VEGANISM is a way of living on the products of the plant kingiom to the exclusion of flesh, fish, fowl, eggs, animal milk and its derivatives (the taking of honey being left to individual conscience). It encourages the study and use of alternatives for all commodities normally derived wholly or partly from animals.

THE OBJECTS of The Vegan Society are to further knowledge of, and interest in, sound nutrition and in the vegan method of agriculture and food production as a means of increasing the potential of the earth to the physical, moral and economic advantage of mankind.

President: Mr J Sanderson

Deputy President: Mrs S Coles

Vice-Presidents: Mrs E Batt, Mr J Dinshah, Dr C Nimmo, Miss W Simmons, Miss M Simmons

Council: Mrs E Batt, Mrs S Coles, Mrs K Jannaway, Mr J Sanderson, Mrs G Smith

Treasurer: Mrs G Smith, but all subscriptions, donations, etc. should be sent to the Secretary, 47 Highlands Road, Leatherhead, Surrey

Hon. Secretary: Mrs K Jannaway, address as above

Subscription: £2.00 yearly. ( Additional members at same address not requiring an extra Journal, pensioners & other such £1. 00)

T H E V E G A N

Quarterly Journal £1. 50 per annum 35 pence a single copy

From The Secretary, address as above

Editors: Mr J Sanderson and Mrs K Jannaway

All advertisements to Leatherhead Office

The Editorial Board does not necessarily agree with opinions expressed by contributors to this magazine, or endorse advertisements.

Published: 21st of March, June, September and December

Copy dates: 1st of preceding month

J

THE VEGAN SOCIETY was formed in 1944 by a group of vegetarians who became aware of the suffering inseparable from the dairy industry. In 1964 it was recognised as an educat-ional charity and has grown rapidly in influence and membership, as people realise its importance for their own health and for the wise use of resources as well as for the relief of cruelly exploited animals.

Free from commitment to any religious, political, philosophical, social, dietary or medical group, the Vegan Society endeavours to co-operate with all who are seeking a positive way forward for mankind.

It challenges all those who preach love and compassion but still base their lives on cruel practices and the debasement of both man and beast involved in meat and milk production.

W H A T T H E N DO V E G A N S E A T ?

There is a great variety of vegan diets, from the very simple and truly economical, based almost enticely on food that can be grown on small plots of land anywhere, or be bought in ordinary grocers, wholefood shops and green-grocers, to those using the many vegan convenience foods sold in the Health Food Stores. The Vegan Society helps with all types of vegan diet.

FULL MEMBERSHIP is reserved for practising vegans.

ASSOCIATE MEMBERSHIP is open to those who support and sympathise with the principles of the Society.

MINIMUM SUBSCRIPTIONS are kept low - £2.00 yearly ( £1.00 for member at same address, sharing the Journal), £1.00 for pensioners, juniors or those otherwise on a restricted income - so that all who agree with the importance of the vegan way of life can register their support. BANKERS ORDERS and COVENANTED SUBSCRIPTIONS are especially welcome. Please send for a form. DOLLAR COUNTRIES - $5 (International Money Order, please). Subscriptions cover the cost of the quarterly journal.

FOR INQUIRERS AND NEW MEMBERS (not renewals) To The Secretary, The Vegan Society Ltd., 47 Highlands Road, Leatherhead, Surrey (Please tick and sign appropriate item)

I enclose 15 pence stamp for free leaflets and literature list I hereby declare that I am a practising vegan and apply and consent to becoming a member of The Vegan Society Ltd. I hereby declare that I support and sympathise with the principles of The Vegan Society Ltd. and apply to become an Associate of the Society Enclosed Cheque/PO for Send Bankers Order/Covenant Name Address

foK m i s i m Gins-Third edition of the COMPLETE VEGAN COOKERY BOOK

WHAT'S COOKING? by EVA BATT

Revised and enlarged with over 300 recipes plus 30 pages of nutritional advice and helpful hints, "What's Cooking?" is a valued addition to every kitchen and is especially appreciated by newcomers to the vegan way of life. With its explicit and easy to follow directions it is already used in over 8,000 homes.

REVIEWS

"This is a challenging book and very timely in that it shows the vegan concept of reformed diet to be utterly practical and acceptable I like the section on exotic fruits and vegetables and how not to cook potatoes as well as several good ways of doing so. WHAT'S COOKING? is above average in usefulness and interest and strongly to be recommended. " HEALTH FOR ALL

"A book expertly compiled presented with verve and imagination. No self-respecting kitchen can afford to be without this reference. Written with sincerity and authority." VEGETARIAN SOCIETY

"No nut case this great vegetarian . . . Mrs Batt has written a fascinating book. " ENFIELD WEEKLY HERALD FROM APPRECIATIVE OWNERS

"Please send me your book 'What's Cooking?'. I saw a copy in the house of a friend and I thought it was excellent."

"The most comprehensive and superb cookery book The wealth of info-rmation about nutrition is outstanding... so much more than a book of recipes"

"Your 'What's Cooking?' is simply super. It is proving a tremendous help in preparing attractive, tasty dishes and delicious cakes and biscuits for my non-vegetarian guests." * * * * * * * * * * * * * * * * * * * * * * * *

To: The Secretary, The Vegan Society, 47 Highlands Road, Leatherhead, Surrey. Please supply the book "WHAT'S COOKING?" for which I enclose my cheque /Postal Order for £3.45 to include postage and packing.

Name

Address

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E X P A N D I N G C O N S C I O U S N E S S

" . . . I rest not from my great task! To open the Eternal Worlds, to open

the immortal Eyes Of Man inwards into the Worlds of

Thought, into Eternity." W. Blake

All the marvels of the age of science have helped to promote a planetary consciousness in man. Voyages of discovery round the earth have helped us to map it out. Railways, large ships and aeroplanes have helped us to familiarise ourselves with it. Newspapers and books have made us more aware of its ge-ography and history, its long development and the busy surface life of its physical kingdoms, the mineral, the vegetable, the animal and the human. Telescopes have revealed to us the wonders of the universe, the variety of stars and galaxies, and the cosmic order, whilst microscopes reveal the continuous organisation that reaches down into the smallest particles of matter and lead us into energy fields and ethers which suggest that the physical plane is but the tip of the iceberg of a vaster creation which is beginning to be revealed.

Blake and other poets and seers turn our vision to the inner worlds where lies the kingdom of heaven within. Great teachers right down time along with teachers of the last century have spoken of the mind of man, and the heart of man. They have spoken of the subconscious, the unconscious and the super conscious, the consciousness, the " I " and the "Not !", the masculine and the feminine, the posi-tive and the negative, and as man has discovered more about the workings of his physical body, he has sought to understand better his emotions, his mind in all its ramifications, his soul and his spirit. He has pondered the words theist and atheist, gnostic and agnostic, mortal and immortal, birth, death and eternal in order to try and understand himself and his purpose better.

Collectively and individually man is constantly expanding his awareness as he shares his thoughts and experiences with more people directly or indirectly. Each of us, if we so desire, can contact the factual knowledge of our time, or harvest the sublimest thoughts and richest treasures of thousands of years and fill our hearts and minds with the fruits of all men's finest searching.

This is truly a time of expanding consciousness, a consciousness which, un-like the body, knows no limits, so that many can really feel and accept with Glazewski that: your consciousness is not in your body -

your body is in your consciousness. The opening up of the earth's surface has meant that man is no longer limited to the thoughts of the local preacher or the talk of the local pub or club. He can set these in perspective with the religions, philosophies, politics and ideas of the whole world.

"Let there be many windows in your soul

That all the glory of the universe May beautify i t . " R.W. Trine

Many will feel that man is not alone in his striving, but also with Trine will believe or know that:

" . . . A thousand unseen hands Reach down to help you from their

peace-crowned heights, And all the forces of the firmament Shall fortify your strength. Be not afraid To thrust aside half-truths and grasp the whole."

More and more people are seeking to do this. The thousands who attended the Olympia Mind, Body and Spirit Festival and the thousands of others who attend the growing Festival movement in this and other countries are opening their hearts and minds towards the brotherhood of Man, or the Fatherhood of God or both. Growth movements of all kinds are appearing which are extending human dimensions, revealing and enlarging man's inner universe, opening up his heart principle, using his brain more fully, developing new non-physical faculties, bringing the intellect and the intuition into a better relationship; and developing and blending the masculine and feminine aspects of life both internally and ex-ternally. Excellent as most of these groups are, nearly all of them are con-cerned purely with relationships of men to men, or men to God. But clearly there is further to go. As Victor Hugo said, human ethics are fairly well devel-oped, but a whole new ethic needs to be developed concerning man's relations to the lower kingdoms. In this respect he is still the predator and very little the carer. All men, not just a few here and there, need to turn their thoughts to the treatment and care of the animal kingdom, the trees and vegetable kingdom and the soil and mineral kingdom. Clearly the present methods of dealing with these are unmaintainable and can only lead to disaster.

Things will not change overnight and men and women tend to change a small step at a time. Whatever their other views are, we must be glad when a man ceases to eat red meat and only eats fish, when a woman stops eating flesh alto-gether, when a man stops hunting animals and allows others to hunt him, when a boy stops being cruel to frogs or butterflies, when a lady ceases to wear animal fur, when a scientist stops cruel experiments on animals, when a farmer keeps his calves in the fields instead of indoors in boxes, or keeps his poultry in hen-houses and fields instead of cages. There are so many steps forward in so many fields that individuals can make, and we must accept that most will only make one or two steps at a time, and most will only think of it when they become aware of the facts and their hearts are touched. This may happen at meetings such as the excellent One Day Symposium recently organised by the Vegetarian Society at the Commonwealth Institute in London, and at the wonderful gathering on the Rights of Animals to be held at Bath during the second week of August. Each of us can play our part tactfully and gracefully in helping to erase this blind spot from some otherwise excellent modern groups and traditional churches and other institutions so that their hearts are opened to all Earth's life. J. Sanderson

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CRUELTY is indivisible. Jon Wynne-Tyson

You may have heard of the woman at a Spanish bullfight who stood up and screamed, "Kill him! Kill him!" She was applauded by those around her. The signora was clearly a dedicated aficionado. Not a bit of it. She was urging the bull to kill the matador!

She had been so infected by disgust, so outraged by the cowardice and lack of fair play that she had turned against her own kind. They may have deserved it, but even if they had realised the target for her rage, they would have left the ring no more compassionate or ashamed than they entered it. She did nothing for the Dull.

Whatever we may feel humans deserve, in the natural order of things, for the horrific cruelty they inflict on their own and other forms of sentient life, one is on a very slippery slope indeed if one's compassion for animals is in inverse ratio to one's dislike of humans.

It is not difficult to see how this can happen. We are by far the most power-ful of species, technologically equipped to outsmart any other creature. We hav( far less excuse than other animals for our cruelty and callousness. We have reasoning powers and imagination denied to other life forms - though some pet owners may question that. We are therefore more likely to destroy, than be destroyed by, other animals. We are Nature's only true bullies.

It is surely a good thing that most of us still side with the underdog, that we are glad when the weaker party escapes persecution from the bully when inno-cence outsmarts sophisticated cunning. It is when the provocation for this natura and wholesome tendency becomes too intense that there is danger of rooting less for the escape of the weak than for revenge against the persecutor.

I am afraid that there are signs that this is happening, that those concerned with the treatment of animals have begun to reverse the process that Richard Ryder calls "speciesism". If so then perhaps we have a further argument against cruelty to animals - that it can reduce our sympathy for our own kind.

I am sure that what we have to do is to face the implications of the indivisi-bility of cruelty and the indivisibility of rights, human or animal. It is not easy to find time to worry about, far less work to remedy, the many injustices we see all around us. It is very easy indeed to take a stance in just one clearly defined area. Veganism, for instance. It is all too tempting, having taken that stance, to build on what one knows and to become a more and more logical, convinced anc convincing advocate of a humane diet. But if we build with bricks of the same shape and colour and only upwards, we may achieve nothing more than a high rise block. It is very easy to build one's tower and to stay in it for the rest of one's

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days. But if this is all we do, what does the world say about us - the world we presumably wish to bring round to our point of view? It says "You are a lot of nuts." It says "You can't change human nature." tt says (having read Messrs. Morris and Ardney) "Man is naturally cruel and aggressive." It says (and this one gets under a lot of guards) "All right, but what about our own species? What about suffering humanity? What about cruelty to children? Rape? Abortion? Poverty? Surely these are more important than a lot of animals?"

I am afraid that when the world says things like this, it says them because we have not done our homework. We have laid ourselves wide open to the charge that we have a very small, very inturned, very non-embracing concern.

Some years ago I wrote a book called "The Civilised Alternative". It at-tempted to prove that the answer to the problems that concern today lay in edu-cation - education in the widest as well as in the narrower meaning of that word. I do not believe - for I have evidence that it is not so - that normal children are naturally cruel. I believe - for we see it happening all around us - that adults school their children into the cruel, selfish and thoughtless patterns they them-selves have been educated to accept as normal. One of the saddest things in the world is the corruption of children by false values.

We are all, surely, educators. We are living and working in surroundings that bring us into constant contact with other people, both children and adults. We cannot exchange two words with a neighbour or stranger without, for better or worse, having some effect, however small, on the other 's opinions and atti-tudes. In what ever sphere we move we can make our personal contribution to the growing understanding that the world cannot be a better place for humans or any other species until thinking people accept that cruelty and violence are indi-visible.

Whether we are Christians, Buddhists, humanists, or of some other per-suasion or none at all, we are governed by the natural law that ensures that, although we may seem to escape the individual consequences of our actions, collectively we shall in time suffer for them. Our environmental scientists have already seen that this is so. In the evil that we put out we contribute to a vast reservoir of negative, destructive, life-denying forces. These malignant expressions of our least evolved tendencies may not immediately, directly, and traceably be turned against ourselves and those nearest to us. But they have polluted the ocean of life, the pool of consciousness, or whatever you choose to call it, in which all seek survival and fruition and happiness.

We must realise that only by working on ourselves, by seeing the fact and im-plications of the indivisibility of violence and cruelty; by striving for personal consistency, by aligning ourselves with no form of speciesism, that only by these means can we hope to contribute to a reversal of the cruel and thoughtless patterns of human behaviour that have brought the world to the sad state in which it is today.

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Better late than never. Why have I become a vegan? A more appropriate question might be: Why

didn't I become a vegan years ago? How did I remain blinkered for so long?

For 24 years I was a lacto-vegetarian. I changed to this diet as a teenager because I loathed the idea of animals being slaughtered, and I realised that meat wasn't a necessary item of food. For a time, like many vegetarians, I was under the delusion that my diet was a compassionate one, simply because I didn't eat flesh. I didn't care for milk, cheese or eggs but because these foods enabled me to avoid meat I almost learned to like them.

However, one couldn't help but reflect that ordinary vegetarianism didn't obviate the killing of animals. Cows were kept for their milk, but it was pretty obvious what must happen to the male progeny, and also to male chickens. The fact was clear, vegetarianism was only a compromise with evil - the evil of sustaining one's life at the expense of other sensitive creatures.

Yet still I had to learn the worst, but the learning process was only gradual. I had at one time assumed that cows were natural milk producers, just as apple trees produce apples. (Now I ask myself, How could I have been so naive?) In time I discovered that cows have to calve every year for any milk to arrive. Once, while on holiday in the country, I heard a cow moaning continually for days on end. A friend commented that this was because its calf had been taken away. The pang felt on receiving this information never left my memory. Could it be that calves were disposed of so that we could have their milk? If this was so, the production of dairy foods involved more callousness than did meat production. Could human beings be that cruel ? Why was there no outcry? Over the years I have grown ever more ashamed of being a member of the human race, and nothing surprises me any more. But for some time I used to comfort myself, like a tender-hearted vegetarian lady I met the other day, with the thought that "the cow produces more milk than it needs".

Having, at least, a suspicion that the dairy industry was hand in glove with the veal industry, why didn't I try to find out the facts? I suppose the truth is that I was afraid of what I might learn. I think that this is the case with the majority of people who are basically tender of heart. The easy way out is not to think about it. What the eye doesn't see the heart doesn't grieve for. Better not look too hard therefore.

1 have to admit that I was aware that I wasn't looking hard. But leading a busy life with many other matters to occupy my mind it was all too easy to for-get (for most of the time) about the sacrifice animals unwillingly made to sup-port human life, and the degradation of those human beings delegated by the

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majority of us to carry out the slaughter. I believed that it wasn't possible to live on plant foods alone. Nature never intended us, I thought, to be complete vegetarians, otherwise we wouldn't have been made dependent on animals for our vitamin B12. To dwell too much on this question tended to lead to dark thoughts about a Creator who, Christians have always supposed, was a god of love. How could any god be considered "good" who made it necessary for us to kill for food? Nevertheless, I promised myself that as soon as I got a break from work commit-ments I would look into the disturbing question of the extent to which animals had to suffer for the benefit of us humans.

The "break" was a long time coming. Meanwhile, I wasn't even a particularly good vegetarian. After all, it seemed that to insist on dairy products instead of meat didn't eliminate killing and cruelty. Socially being a vegetarian could be very awkward, and if, for example, a hostess served up a dish of chicken covered in a cheese sauce in the belief that she had produced a vegetarian meal for you, out of compassion for her 1 would eat it up. But, I told myself, if it were possible to live on plant products alone, then I would have no choice but to give up animal foods.

Just over a year ago 1 at last found the time to study the matter of human diet, in particular with regard to cutting out animal products. Some books that had long lain on my shelves waiting to be read were taken down and dusted. One of them was "Food for a Future" by Jon Wynne-Tyson. I remember seeing this book on a stall at a cat show held in Chelsea Town Hall. The show was in aid of a home for stray cats. The title looked interesting, so I bought it. After I had read it I realised that a vegan diet was feasible.

After obtaining some literature from the Vegan Society, I knew I was now in the position of "no choice". One could live on plant foods alone, and that was what I was going to do. These days, with products containing added B12, such as Tastex and Barmene, so easily available there simply is no excuse. I only wish it were more widely known that the equivalent of first class protein can be obtained by combining pulses with grains.

I have now found that the B12 question is not at all clear-cut. It is possible that some if not all of us humans have lost the ability to make and utilise this vitamin in our intestines by turning to a meat diet. Whether this is so or not, whether Nature intended us to be vegan or not, now makes no difference to me. I have a lot of respect for Nature, with its duel aspect of beauty on the one hand and cruelty on the other. "Natural living" is fine and sensible. But I don't intend to be dominated by Nature. That is one advantage of being human -we have a certain amount of freedom, at least potentially. Animals have to be as they are.

Speaking of animals, some credit for my conversion to veganism must go to those delightful carnivores, the cats. If I hadn't gone to the cat show, no doubt I'd still be continuing in my old ways. But how much more adorable cats would be if only they could be vegan. Eileen Lloyd

SPIRULINA News of a plant source of vitamin B12 is a'wayc of particular interest to veg-

ans. When this food is also a rich source of complete protein and of many trace elements, it is worthy of special consideration. The food in question is a micro-scopic blue-green alga which is now being marketed (principally in the U. S. A. ) under the name of "Earthwise Spirulina".

Spirulina grows in alkaline lakes at tropical latitudes in desert areas where nothing else grows. All eight essential amino acids are included in its 70% pro-tein content. It is dried and sold in a concentrated tablet or powder form - a raw, natural food. Despite its dark green colour it is palatable and easily digested. The powder can be added to soups and sauces, thus providing an abundant cheap form of protein. Spirulina's higher protein content and much greater productivity means that it produces eighty times more protein per acre than the soya bean. Spirulina can be produced on marginal lands and waters not good enough for con-ventional agriculture. Asa naturally concentrated vegetable food, it will help reduce the bulk of the vegan diet.

Being high protein, Spirulina has to be dried to be stable. The processing involved is the same as in the spray-drying of milk, which means that the alga is collected as a green paste, pasteurised at a low temperature and then sprayed into a chamber of hot rising air. A mist of particles instantly creates a tremendous surface area. Moisture is flashed off and the dry Spirulina dust settles and is collected as a green flour. It is feasible to eat Spirulina without even this pro-cessing. The Aztecs ate it almost like a pur€e. Isolated communities near the Sahara Desert make a chip out of it which they melt on top of their millet with a sauce of garlic, pimentos, tomatoes and spices. To make the chips, they harvest it, spread it in a thin layer and criss-cross it with a utensil into wet squares. These dry and peel up at the edges in the intense sunlight, forming little chips. When they're cooked, they're melted into the millet sauce and eaten. The Aztecs made a cheese out of Spirulina and traded it over long distances, so it must have preserved well.

Spirulina is 2,\ times higher in B12 than is liver powder. A vegan can cover his daily B12 requirement on three grams a day. Spirulina's carotene (provitamin A) level is also high, while all the other B vitamins are present. Its fat and carbohydrate content is low, with a high level of linoleic acid in the fat present, making it an extremely digestible polyunsaturated fat. Spirulina complements well with wheat and other grains. It turns wheat protein almost into the equivalent of milk, so wheat-based products involving 10% Spirulina could be an excellent high-protein flour mix.

With growing markets in Japan and North America, the producers of Spirulina are struggling to keep up with demand, but its great potential, particularly to the

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"third world", must lead to its increased production and availability. Rather than being a new "miracle" food, it is an ancient source of nutrients that has been rediscovered. It is, for example, easily digestible, unlike other algae which have been studied for almost 20 years as possible sources of food. Spirulina can be produced with low-level, labour-intensive technology. Spirulina can also blend in with traditional foods, being used to fortify almost any kind of flour or sauce and can be added to almost any dish with little noticeable change in taste, texture or cooking qualities. Its importance as a part of the Aztec diet was such that anthropologists who were ignorant of it have even stated that the Aztec empire must have been based on cannibalism because of the apparent lack of protein.

Further details may be obtained from: Spruce Street Marketing, 1603 Spruce Street, Boulder, CO 80302, U.S. A.

Considerable damage can be done to the vegan cause by sweeping and extrava-gant claims on the grounds of benefit to health from a vegan diet. Good health depends on a number of factors besides what one eats or doesn't eat important though that may be. Individuals vary greatly in their needs and reactions and vegan diets can vary enormously too.

It has now been proved and has to be accepted by anyone who objectively con-siders the facts that people can live healthily without any animal products for many years into a physically and mentally vigorous old age, that they can conceive, bear, breast feed and rear children successfully and that life vegans can produce healthy offspring, that the change from omnivorous to vegan diet can be made at any age. This claim is sufficient for those who have adopted the vegan diet out of feelings of compassion for animals or. consideration of its economical and ecol-ogical advantages or from religous motives.

However, more and more attention is now being directed to the connection between diet and health, diet and the causation and the cure of specific diseases. This factor has been much neglected in the past by orthodox doctors. Until a few years ago nutrition did not figure in the degree course for a medical student at all, and now it is given little prominence. But times are changing fast and we frequently get letters from people who have been put on a vegan diet by medical practitioners and healers of various persuasions for the treatment of a consider-able number of ailments and conditions. We also know that many members have found benefit both general and specific after their adoption of a vegan diet. Com-paratively few have reported difficulties attendant on the change-over.

The Vegan Council have decided that it is urgently necessary to collect, sys-tematise and publish these experiences and a questionnaire is being prepared that, it is hoped, all members will answer. Please send for your copy soon.

Laurence Main

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A;apos UBSBA AQ; qoiqM jo 'MBSSIC aSy ASN aq; jo saoaxd snoiJBA aq; paxqBua OSXB ;uaA3 aqx *a3y Majj aq; jo sai;txiqissod aq; o; 's;sjjno; u3iajoj AUBUI 3uipnxa

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T iraws-Acpg-aNiw WAIIS3J

and cookery demonstration. This growth of local activity will be the foundation of a truly strong movement for the New Age, similar to our own campaign for local groups and contacts. Local activity needs national co-ordination, however, and the New Age Festival Network (telephone Tony Neate, Cheltenham 22486) aims to provide this, while the Olympia Festival is our gathering ground.

This was the Fifth Festival for Mind-Body-Spirit, but the fourth at Olympia. A similar event was held in New York last year, while the concept has spread to Paris and Ghent (Belgium) this year. The Vegan Society's film is being trans-lated into several languages and vegans living abroad are invited to avail them-selves of our literature and experience when organising stalls at festivals and holding meetings.

One welcome visitor was Dee North, who reported making excellent progress with her Swedish Group and who brought copies of its magazine, some of which were bought by Swedish tourists in London!

The Society is indebted to Kevin McCartney for arranging the transport of the Society's effects to Wray Crescent for temporary storage at the end of the Festival.

Laurence Main

I N F A N T F E E D I N G

Plamil Foods Ltd. have been told by the Principal Medical Officer (Nutrition), Dept. of Health & Social Security, that Plamil is not considered to be suitable "as a replacement for human milk when the baby requires only milk. " A report on "Artificial Feeds for Young Infants" will be published by the D. H. S. S. in the autumn. As we have said in previous issues of the "Vegan", Plamil is a very useful food for the weaning and post-weaning stages and thereafter.

We were very pleased to hear from a paediatrician recently of the way in which she herself had succeeded in breast-feeding her adopted baby. She was enabled to do this by means of a simple apparatus from America that would also be of great help to many mothers having difficulty with breast feeding. The instrument is not yet available in this country but the paediatrician is willing to help with the secur-ing of one - or will lend one of her own. She will also be willing to give advice.

Human breast milk is now being widely recognised as the only suitable food for young babies. It is now easier for mothers to feed their babies in hospital and vegan mothers should insist of their rights. It is important that they make clear beforehand that they do not want their babies to have any cow milk; in some hos-pitals we have been told it is routine to give the babies a first feed of cow milk while the mother is resting after the birth.

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Company No. 1468880

T H E V E G A N S O C I E T Y L I M I T E D

NOTICE OF MEETING

NOTICE IS HEREBY GIVEN that the first Annual General Meeting of the members of The Vegan Society Limited will be held at the Friends Meeting House, 52 St. Martin's Lane, Westminster, London, S. W. 1 on Saturday, 4th October, 1980 at 2.30 p. m. for the following purposes:-

1. To receive the report of the Council and the accounts for the period to the 30th June, 1980

2. To re-elect the following persons who retire as members of the Council:-Eva Batt; Serena Coles; Kathleen Jannaway; Jack Sanderson and Grace Smith

3. To elect the President 4. To elect the Deputy President 5. To elect Vice-Presidents 6. To appoint Bryden Johnson & Co. as Auditors of the Society and to authorise

the Council to fix their remuneration.

Dated: 23rd July, 1980 K. Jannaway Secretary

In the early evening it is hoped that Jon Wynne-Tyson, author of "Food for a Future" and "The Civilised Alternative" will talk to members on a subject of his choosing. It is also hoped to allow plenty of time - and space - for members to get to know each other and share common interests. Will anyone who would like to lead an interest group and/or have space to mount a display, please contact Kathleen Jannaway as soon as possible.

Offers for help with tea - both goods and service in the kitchen - are urgently needed.

ANIMAL FAIR

We missed this event last year largely because of the work involved This year we have booked two tables at the Chelsea Town Hall, Kings Road, Chelsea, London, S. W. 3, on Thursday 4th December, 2.30-7.00 p. m. and Friday 5th December, 12 noon-4.00 p. m. We need a great deal of help in providing goods for sale, offers of collecting points for goods, of transport of goods to Chelsea on the morning of Thursday, December 4th, and of help in serving at the stand. In past years this event has been very worthwhile in gathering useful funds, in meeting each other and those belonging to many animal organisations. It's a real opportunity to show that we are not "way out" in our diet but "way ahead" - and that others would benefit themselves and the animals if they caught up!

SLIDE SET We hope to be able to have ready before long a set of slides suitable for schools and meetings of all kinds. SAE to Secretary for further details.

13

I

PUBLICATIONS ^ ^ ^ % % % WHAT'S COOKING? by Eva Batt - 3rd edition now ready. £3.45 incl. P & P. FIRST HAND: FIRST RATE by K. Jannaway. Five dozen simple recipes and ideas for truly economical living plus self-sufficiency gardening hints. No sugar. Oil only fat. Savouries, cakes, puddings, 'cheese'. 65p incl. P & P. VEGAN NUTRITION by F. Ellis, MD, FRCPath, & T. Sanders, PhD Nutr. The vegan diet scientifically assessed and easy to follow tables. 65p incl. P & P. PLANT FOODS FOR HUMAN HEALTH with special reference to the diseases of affluence and the needs of the developing world. Text of first Frey Ellis Mem-orial Lecture given by Prof. J. Dickerson, University of Surrey. 35p incl. P & P. THE ROLE OF PLANT FOODS IN FEEDING MANKIND. Text of the second Frey Ellis Memorial Lecture given by Prof. A. E. Bender, University of London.

40p incl. P & P. VEGAN MOTHERS AND CHILDREN - by 10 vegan mothers. 40p incl. P & P.

- by 8 more vegan mothers. 45p incl. P & P. IN LIGHTER VEIN by Eva Batt. Verses to amuse and arouse pity. 60p incl. P & P. SALADINGS from garden and hedgerow by Mabel Cluer. 70p incl. P & P. VEGAN SHOPPERS' GUIDE (Spring 1980). 63p incl. P & P. FESTIVE RECIPES. Buy soon in time to send to friends with your Christmas^

cards. 5p + SAE. BADGES just delivered, 75p + SAE.

B O O K S F O R S A L E (not published by the Vegan Society)

Buy from us for Christmas presents and help spread real 'peace on earth'."

GUIDE TO VEGETARIAN & VEGAN NUTRITION by Rodger Doyle. £3. 35 incl. P & P. see review.

FOOD FOR A FUTURE by Jon Wynne-Tyson - comprehensive case, vividly ex-pressed, useful facts and figures. Paperback, £1.75 incl. P & P.

CIVILISED ALTERNATIVE by Jon Wynne-Tyson - plea for eclectic approach to world religions, philosophies and social theories. Hard-back, E4 incl. P & P.

ANIMAL RIGHTS - a record of the symposium held by the R. S. P. C. A. at Cambridge; 27 papers edited by D. Paterson & R. Ryder. Preface by P. Singer. £7.30 incl. P & P.

HEALTHY EATING FOR THE NEW AGE by Joyce d'Silva. A new vegan cook-book by our member Joyce d'Silva. £3.95 plus 40p P & P.

COMMON-SENSE COMPOST MAKING by May Bruce. £1. 60 incl. P & P. STAND AND DELIVER by K. Brown. Lively guide to public speaking. 88p incl. P & P. E S P E C I A L L Y F O R C H R I S T M A S G I F T - the new "What's

Cooking?". Seepage 2 ALL PRICES INCLUDE POSTAGE. (They cover unsealed rate for abroad. Sealed is very much more. Please send International Money Orders or send extra to cover bank charges, which can be very heavy.)

SEND NOW to the Sec., 47 Highlands Road, Leatherhead, Surrey, KT22 8NQ.

RESEARCH INTO THE POSSIBLE CONNECTION BETWEEN FOOD ALLERGIES AND CERTAIN ILLNESSES

For the last three years we have been investigating the possibility that some psychiatric and nervous illnesses are caused by intolerance of certain foodstuffs. It has been said on clinical grounds that schizophrenia, in particular, is caused by allergy to wheat and milk. So we have examined the blood of some 70 schizo-phrenics for antibodies against twelve common vegetable foods, and compared them with bloods of apparently normal people working in the medical school here. To my surprise (but precisely as predicted by the clinical evidence) the schizo-phrenics had more antibody to wheat, and also to rye (which is a closely related plant species) than the normals did. So far so good, but one major objection had to be overcome, and that was that schizophrenics in mental hospital eat a diet that is very different from that available in the outside world; mental hos-pitals are underfinanced, and the catering officers have to rely very heavily on white flour in their recipes, so it is quite likely that the schizophrenics were simply eating more wheat than the normals, and that could explain the difference in antibody prevalence. To counter that argument, I came to the Vegan Society in 1978 and requested members to give me blood samples. The response was most generous, and we were able to examine the blood of some 40 vegans for antibodies.

If the argument that diet influences antibody prevalence were true, we should have found a raised prevalence of antibodies against vegetables among vegans as compared with the normal population. That, however, did not turn out to be the case; there is no significant difference between vegans and normals with respect to anti-vegetable antibody prevalences. To confirm the case from the other di-rection, there was no difference either in antibody prevalences against various animal products, including milk, so it would seem that if you develop an antibody against a certain foodstuff after eating it, the antibody remains in the blood for many years afterwards (we could not, unfortunately, obtain blood from anyone who had been a vegan from birth - that would have been the most searching test we could make).

It seems that, on the average, about 40% of people will develop an antibody against any particular foodstuff that you look at. This does not seem to be as-sociated with any particular illness in the person unless other factors are oper-ating as well. Curiously, migraine sufferers have notably lower antibody prevalences than normals against a number of common foods, yet these patients did not list those foods in particular among the foods that they avoid. It could be postulated that their migraines are brought about by the body's failure to produce an adequate antibody response against its food. Both of these studies -the psychotics and the migraines - are now to be followed up by a clinical trial of diet, to see if they get better after avoiding the foods to which they have antibodies. Only then will we know whether all this work actually has any real-life value.

15

Asa practising allergi st, I can add that there is every reason to believe that the vegan diet is preferable, on health grounds, to the normal diet, and no reason to believe that it is deleterious provided a wide variety of food is consumed and exposure to sunlight encouraged. On the other hand, I should add that susceptible individuals can be made ill by vegetable foods - especially grains, pips and nuts -and there is no food on earth that never causes someone illness.

Dr. L.J. Freed, Dept. Bacteriology and Virology, University of Manchester

THE COW AND THE CORONARY by C. Austin, Exposition Press, Inc., 900 South Oyster Bay Road, Hicksville, N.Y. 11801. $10.00.

A fascinating account of a doctor's growing realisation through many years of practice in different parts of the world of the importance of diet in the mainten-ance of health and the cure of disease. He pin-points cow products as being par-ticularly damaging to some humans. He advocates the setting up of diet-based therapy centres using selective food control similar to those recommended by Dr. Crouch, Chairman of the newly launched Society for Environmental Therapy. (See Summer 1980 Journal, page 7, or send SAE to Dr. Freed, Dept. of Virology, Stopford Building, Oxford Road, Manchester.

1980) that "Quantock Veal, the biggest producers of veal in the U. K., have ripped out all their crates and from now on will rear all their calves in straw pens. " The calves will have the company of their own kind, room to move freely and play, straw for comfortable bedding and to satisfy their need for roughage. They will still be separated from their mothers at a few days old, and sent for slaughter at 14-16 weeks, but their short lives will be very much more tolerable. Let us hope that other producers will soon follow suit. Quantocks fatten about 14,000 calves a year out of the U. K. total of 40,000.

* * * * * * * * * * * * *

O U R C O V E R P I C T U R E

Key: Barley Rye Oats Wheat Maize

Poppy Corn Marigold Heartsease Corn Cockle

- reminds readers of the importance of variety in diet. Try to include different cereals in your menus - and breads.

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mmiaH pitust Vegan Council Members wish to thank all members who have sent generous

donations and covenants - and all those who have sent in their subscriptions promptly. They are much appreciated though postage and time prohibit personal acknowledgments.

BEQUESTS

Members are reminded of the great benefit to the Society's future work of be-quests in their wills. These should be made simply to "The Vegan Society Lim-ited", Registered in England No. 1468880, Registered Office, 47 Highlands Road, Leatherhead, Surrey.

Now the Society is passing from the stage of being run almost entirely by vol-untary workers, it is very important to be able to offer financial security to full-time employees. This we can only do with members' firm support.

NEW MEMBERSHIP CARDS

With tin change to the Vegan Society Limited ( i .e. , a Registered Charity Lim-ited by Guarantee) subscriptions will become d for everyone on January 1st, with necessary adjustment for new members ana for those whose subscriptions fall due late in 1980. With this issue every Full Member should receive a new-style membership card, if they have not already had one. Please notify the Secretary if you have been overlooked. Your new number will be according to your alphabetical position in the new file, irrespective of when you joined. As-sociates will not get new cards at this stage but are reminded that having adopted the vegan diet all they need to do to qualify for Full Membership is to send a signed declaration to the Secretary, 47 Highlands Road, Leatherhead, Surrey, to the effect that they are "living on the products of the plant kingdom to the ex-clusion of flesh, fish, fowl, eggs and animal milk and its derivatives". They are not required to send an extra subscription.

THANK YOU also to all the people who have sent kind messages for my speedy recovery from my leg injury. Strain had caused very painful and impeding syno-vitis but I had the services of a good vegan doctor and have made a comparatively speedy and nearly complete recovery. (No sign of arthritis, I am assured!) K J

D A Y C O U R S E I N V E G A N D I E T

November 15th, 10.00 a.m. to 8.00 p.m. at Richmond Adult College, Richmond, Surrey. Five minutes' walk from Richmond Station. With lectures by qualified nutritionists and demonstrations by Mabel Cluer and Kathleen Jannaway, these courses offer a unique opportunity to learn about the vegan diet and to discuss com-mon successes and problems with fellow vegans and professionals. The courses are always over-booked so write at once to secure a place,to Kathleen Jannaway, 47 Highlands Road, Leatherhead, Surrey. Fee, including lunch and evening meal, £6.50.

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RECIPES

FRUITARIAN SALAD for 2.

i green pepper 5 oz. cucumber 1 small apple (red skinned) 1 tblsp. sprouted wheat 1 tblsp. sprouted mung beans

2 dried figs 4 dates 2 large tomatoes dill seeds (optl.)

Chop pepper, cucumber, apple and dried fruit. Mix together with sprouts and dill if required. Slice tomatoes and serve beside salad with a nutmeat. Lemon juice and seed oil can be used as a garnish, and sweetcorn, when in season, adds colour.

John Jameson-Davis FRUITARIAN NUTMEAT for 2.

2 oz. peanuts 5 oz. almonds 1 oz. sesame seeds

1 tsp. Miso paste A little water to

bind

Mill nuts and seeds and mix Miso paste with water. Add rye flour if too much water is added.

BLACK FOREST GATEAU

8 oz. plain flour (100%) 8 oz. caster sugar 2 oz. cocoa or carob 5 tsp. bicarbonate of soda 1 tsp. (heaped) baking powder 2 tsp. salt | tsp. vanilla essence

Bind ingredients together.

John Jameson-Davis

8 fl. oz Plamil, or 1 heaped tblsp. soya flour stirred into cold

water 4 fl. oz. oil 1 tsp. vinegar

Grease or line two 8" sandwich tins. Sieve dry ingredients together; scatter sur-plus bran around base and sides of tins. Whisk liquid ingredients together and stir into dry ingredients. Beat well to form a smooth batter. Pour into tins. Bake for 30-35 minutes at 375°, gas mark 5. Cool slightly before turning out carefully. When cold, sandwich together with 'butter1, cream or chocolate spread or chosen filling; drained black cherries would be lovely for a party, with cashew nut cream to complete the Black Forest gateau, vegan style.

Jennifer Storey

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i

SENT IN BY MEMBERS.

RATATOUILLE for 4

4 oz. red kidney beans (soaked and cooked until soft)

12 oz. courgettes 1 large pepper 8 oz. tomatoes 8 oz. aubergine or marrow 1 large onion oil

3-4 cloves garlic (or to taste)

tomato juice (or tom-ato puree and water)

2 tblsp. shoyu or tamari soya sauce

herbs: oregano, basil, thyme

Chop and saute all vegetables except tomatoes in oil until cooked. Add tomatoes and all remaining ingredients. Stir well. Code for 5-10 minutes longer. Serve with salad.

Virginia Bridge (see Grass Roots page)

STUFFED PEPPERS for 4

2 large peppers or four small (red or green) 4 oz. whole green lentils 3 oz. whole wheat grain (or barley or millet) 8 oz. tomatoes (or 14 oz. tin) 4 oz. mushrooms (optl.) herbs: thyme, oregano, basil, sage

1 medium onion 3-4 cloves garlic (or

to taste) 2 tblsp. shoyu or

Tamari soya sauce oil

Cut peppers in half lengthways. Boil a pan of water and put the peppers in. Turn off heat and leave for 3-5 minutes. Boil lentils and wheat grain for 1 hour or until soft, or pressure cook for i hour. When nearly ready, saute onion and gar-lic in oil for 5 minutes. Add mushrooms and tomatoes and cook for 5 minutes longer. Add lentils and wheat, drained, and shoyu. Add herbs. Put peppers in an ovenproof dish. Fill with lentil mixture. Top with slices of tomato. Bake half an hour at 375° F. Serve with gravy, potatoes (cooked) and salad.

Gravy 2 tblsp. oil 1 tblesp. wholemeal flour

3 tblsp. shoyu tomato puree

Heat oil. Add flour. Stir well. Add shoyu and tomato puree. Stir. Add water gradually until gravy is the required thickness.

Virginia Bridge (see Grass Roots page)

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P L A M I L R E C I P E S

from "What's Cooking?" by Eva Batt

Plamil soya plantmilk can be used in any recipe that gives cow's milk: re-member that it is double strength. Sheets with recipes for fruit & nut loaf, puddings, cakes, etc., can be had by sending a SAE to Plamil House, Bowles We Well Gardens, Dover Road, Folkestone, Kent, tt is probably the most accept-able form of alternative milk for use in tea. Many people who do not find it palatable initially come to like it very much - so please persist. We give below Plamil alternatives for the most obvious milk-based requirements.

PLAMIL ICE CREAM

Half a tin Plamil 1 tblsp. syrup £ level tsp. agar agar vanilla pod

Mix agar with syrup and add Plamil. Bring almost to the boil, stirring all the time over low heat. Have whole vanilla pod therein while cooking or add 8 drops vanilla essence after taking off the heat. Freeze 2 hours at Mark 6, beating thoroughly after the first hour to prevent crystal formation.

SALAD CREAM

1 tblsp. undiluted Plamil 1 tblsp. lemon juice 1 tblsp. oil good pinch of sea \ tsp. sugar (optl.) salt

Mix Plamil, oil, sugar and salt, then quickly beat in lemon juice and whisk well. This cream should be used within two or three days and store^ in refrigerator if possible. It may be flavoured with paprika, ginger, cardomon, curry or chopped fresh herbs if desired to add variety.

JUNKET

i pint Plamil 2 tsp. fruit sugar i pint water \ tsp. agar agar

Dissolve Agar in Plamil and water. Bring to the boil while stirring and simmer for 2 minutes, add sugar. Leave to set. Serve with fresh or stewed fruit.

VEGETABLE CREAM CHEESE

To one can of Plamil add a quarter pint of water. Heat and watch carefully. As it begins to rise in pan, remove from heat and stir in the juice of two medium-sized lemons (one and a half if they are extra juicy). It will begin to curdle im-mediately. Pour into cheese cloth and hang to drip overnight or for several hours. Turn onto dish, add desert spoonful of oil, sea salt and flavouring. This can be fresh chives, finely chopped, celery seed, or any herb your family enjoys Serve on dry biscuits or in salads.

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sMf' FIFTEEN YEARS REPLACING THE BEEF AND MILK CYCLE

Shortly after we pioneered the first liquid soya milk on the market in 1965, we displayed a show card at a "Beauty Without Cruelty" garden party which read: "Why Kill for Milk?" A few folk who had obviously not given any previous thought to the matter asked: "What is the connection between killing and having cows' milk?" So many still stand in the shoes of those enquirers! They fail to realise that milk and meat production are inter-involved and that the calves are removed from their mothers, often to be intensively reared for veal or beef, so that humans can have their mothers' milk. We come face to face with reality when we realise that the average vegetarian eats and drinks times as much dairy pro-duce as the average meat eater.

It was in. this context and with a desire to alleviate unnecessary suffering of animals that my colleagues and I started Plamil Foods Ltd. (then called Plantmilk Ltd.) and put Plamil on the market to meet the uses of milk and pro-vide a nutritionally sound replacement (not substitute). Plamil soya milk's protein is derived from sOya protein isolate (a soya isolate has a minimum of 90% protein) and contains all the essential amino acids. It should not be confused with soya flour, with an approximate protein of 33-40%. The carbohydrate content of Plamil is considerably less than cows' milk and consequently those prone to com-mon colds and catarrh find it a help. Plamil also provides the essential Vitamin B12. The vegetable oil included in Plamil is exclusively from the sunflower, which can claim to be the oil highest in polyunsaturates. This is of considerable benefit to those with coronary trouble and explains why so many "orthodox" folk have to virtually adopt a vegan diet. (Cows' milk contains approximately 60% saturated fat.) These and other virtues of plantmilk explain why .it is claimed to be a replacement for dairy milk and not a substitute.

Thanks to the number of vegans who have invested in the Company over the years, it has been possible from time to time to bring out additional derivative products, viz. Delice (cream replacement), Carob-ean (a soya carob beverage) and a Rice Pudding - rice pudding made of course with unpolished rice and con-taining sultanas guaranteed free of mineral oil coating. Now we are planning to put a most appetising and palatable vegan confection on the market.

It has been a pleasure through the years to employ vegan staff and to keep our factory as vegan as possible. Our motivation is aptly described in the Object Clause in the Company's Memorandum and Articles of Association, which reads: "to promote and carry on the business of producing vegan foods, beverages and any other products made exclusively from plant and/or mineral sources and to carry on business as specialists in vegan products and producers, manufacturers, importers and exporters of and dealers and vendors in vegan preparations and products made exclusively from plant and/or mineral sources. " Though we im-agine we are unique in referring to vegan fpods in our Object Clause we hope this may give a lead to other firms to cut out dairy and meat products from then-range. C'. Arthur Ling

21

c,m<> zook News The Vegan Society is the vehicle of a message which is of the utmost import-

ance to the future of this planet. It has always seen its task as an educational one, with bureaucracy and subscriptions kept to a minimum. We may not have the millions of pounds of the publicity machines of the meat and dairy industries, but real progress is being made at the local level, by involving as many people as possible. That the signs are auspicious is indicated by our growing list of Local Vegan Contacts. A revised list is printed in this issue of "The Vegan". Please keep it, as future issues will probably only contain additions and amend-ments to this list.

Your Local Contacts are hoping that you will now write to them and assist them in activities which will further veganism. Some areas still need someone to volunteer to be a Local Contact. If you could serve as such, please write now to Laurence Main, 25 Kimmeridge Close, Nythe, Swindon, SN3 3PZ, Wiltshire.

Not only has our quantity improved, but our Local Contacts are also proving their quality, from Margaret Woolford, whose letters to the press in Avon have led to a steady stream of enquiries to Head Office, to Christine Spalding, who must have canvassed every single library in Sheffield with "The Vegan". Our two new representatives from the University towns of Oxford and Cambridge helped run our stall at Olympia and are planning meetings in September. Our Hampshire contact is organising a large exhibition in Portsmouth on 23rd Aug-ust, while Mrs. Maguire ran a stall at the New Age Festival in Liverpool on 7th June.

The Festival was the brainchild of Daniel Lindsay, who is leaving all local group work to Mrs. Maguire while he concentrates on an even more ambitious event next year. Daniel's planning was rewarded by seeing thousands of Satur-day shoppers visiting our stall and tasting Mrs. Maguire's mouth-watering food. The Liverpool group will be able to enjoy more good food at Mrs. Maguire's on the first Sunday afternoon of each month.

We were also represented at a local exhibition by our Local Contact in Sheffield and Julie Togni gave a vegan presentation to village f etes in Northamp-tonshire. Diane Edmondson organised her own fete in Worcestershire, complete with a Nuclear Age Mummers Play, while Virginia Bridge, of Norwich, organised a cookery demonstration on 24th June, which was widely advertised and well attended. There were demonstrations of stuffed peppers, haricot and tomato pie, vegan ratatouille, as well as cakes, biscuits and flours on sale. "Nutburgers" made to order proved a highly successful and popular commodity. A wide-ranging display of literature provoked plenty of interesting discussion. Your Assistant Secretary is certainly looking forward to visiting Virginia's kitchen when he visits

22

Norwich early in September to give a talk and to show our film (please 'phone Norwich 661788 for details).

Similar meetings are planned in the near future for Yeovil (please 'phone , the Animal Aid Group in Peterborough on 5th Septem-

ber (please contact Mrs. Beckett, , Peter-borough, for details) and on Sunday, 12th October, to the East London Sikhs (please contact .

Regular meetings are still being held in Reading (Lis & Colin Howlett, and Bournemouth at Friends' Meeting House, Wharncliff Road,

Boscombe, on first Thursdays at 7. 30 p. m. and on third Tuesdays at the home of Eva Batt, 8 Iford Close, Southbourne. If you are in London on the last Tuesday of the month you are invited to the regular vegan social evening in the Nature Cure Clinic, from 7.00 p. m. to 9.00 p. m. The Nature Cure Clinic is situated at the bottom of Oldbury Place, which is entered from Nottingham' Street. If you are coming from Baker Street underground station, you cross Marylebone Road, turn left past the Polytechnic and take Luxborough Street on your right. The first turning on your left is Nottingham Street and Ol'dbury Place is then the third turn-ing on your left. See you there!

P. S. Just arranged - a meeting in Cambridge on Tuesday, 2nd September (local contact: Clara Catto, ambridge), and a stall at Cambridge Students' Fair on Sunday, 12th October.

Laurence Main CHINGFORD COFFEE MORNING 10.00 a.m.-12.00 noon, September 20th, Assembly Hall, The Green, Station Road, Chingford. Station two minutes walk. Buses 179, 102, 191, 121, 242 and 69 stop outside. Offers of help and goods to Olive Jones, London, E4. (No telephone.)

SUSSEX FELLOWSHIP MEETING at Penn's House, by the Friends' Meeting House, Horsham Road, Steyning, near Brighton, Sussex. The Battsons welcome members, friends and their children to spend a day of varied activities with them. Telephone Steyning 812483.

O T H E R S O C I E T I E S

Animal Aid demonstrations outside Science Museum, Saturdays, August 9th and 16th, September 6th, 11.00 a.m. Sponsored walk round Hyde Park, Saturday, August 23rd, 11.00 a.m. Details from Jean Pink, Kent.

The Breakthrough Trust weekend gathering, October 10th-12th, Roughmoor Centre, Shaw, nr. Swindon, Wilts, to improve communication between the deaf and hearing people and to explore vegetarian and vegan diets. For details, write to Sandra Lowing, , London, S. E. 10 8UN.

Vegetarian Society symposium on "Food, Health & Healing", Saturday, October 25th at the Commonwealth Institute Theatre, Kensington High St., London, W. 8. Tickets El. 50 and full details from 53 Marloes Road, London, W. 8.

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LOCAL CONTACTS

ABROAD: Details of contacts in Australia, Belgium, Eire, Netherlands, New Zealand, South Africa, Sweden and the U. S. A. upon application.

For Last Tuesday of the Month Socials in central London, and other meetings, see Grass Roots page.

24

HEALTHY EATING FOR THE NEW AGE, a vegan cookbook by Joyce d'Silva.

The swift transformation of this most welcome addition to my book-shelf from its brand-new condition to that of a well-thumbed through kitchen compendium next to a tattered copy of "What's Cooking?" bears witness to its popularity in my household. Its scars of honour bear testimony to some very pleasant dinner-parties where its suggestions made a substantial contribution to everyone's enjoy-ment, and although it now tends to open automatically at the page for chocolate cake since my daughter discovered it and gave her five-star rating and frequent requests for same, one can open it at random and find inspiration for a special occasion or the next meal.

I am particularly delighted to find a cookbook that does not treat garlic apolo-getically but gives this excellent plant its due place (witness the "Soup of Life" and "Herbed Loa f recipes).

There is a wealth of common sense and kitchen craftsmanship throughout the book, with a seasoning of ingenuity which can elevate the everyday dish to a star-ring role on the table.

Those taking the first steps toward a vegan diet will be relieved to find recipes for favourites from their lacto-veg. days translated into a very acceptable form, as well as a treasury of hints under the section headed "Miscellany".

I think there is yet room for another vegan cookbook intended for the absolute beginner - the young person just starting off on their own, the eating-to-get-by person who is not particularly interested in food but wants to know how to produce something nutritionally sound with minimum cooking experience where fuller des-criptions of method make for foolproof cookery, but for most cooks "Healthy Eating For the New Age" will provide delicious additions to their repertoire.

Diana Virgo

THE VEGETARIAN HANDBOOK by Rodger Doyle, Thorsons Ltd. £3.00.

This book, first published in America a year ago, must not be confused with the Vegetarian Society publication "Vegetarian Health Food Handbook". It is a clear and concise guide to both vegetarian and vegan nutrition, described by the late Dr. Frey Ellis, President of the Vegan Society, as "the first sensible and objective book written on vegetarians and vegans.11 The author, Rodger Doyle, Associate Member of the Vegan Society, spent some months in England collecting information for his book. He assesses in terms the layman can understand the advantages and disadvantages of the diet in light of recent research and gives specific advice to different age groups. The book is well supplied with tables, recipes, menus and a list of sources for further information.

Kathleen Jannaway

25

LETTERS OPENING A VEGAN BOUTIQUE

From time to time I get letters from readers asking advice on how to open a vegan Boutique in their town. I can only say that the practical details are the same as for any retail shop.

The premises should be, If not actually in the centre of town, at least among a number of other shops. The best position would be a department in a larger store, but this would be quite expensive.

If, like Enfield, you have only a parade of about 10 or 12 shops adjacent, there will be little passing trade and mail order service will be necessary to keep stock moving. If, also like Enfield, the shop window faces south you will get much spoilage from sun (not all companies supply window 'dummies').

The length of time you will need to establish the business financially will de-pend upon the site, the number of vegetarians and sympathisers in the district, your expenditure on advertising and general business experience.

I did not have the first two, and at the end of four years I had not reached a position where the shop was entirely self-supporting. I had kept going for the four years by paying the overheads out of income from another source.

But, if you have the time, enthusiasm and can afford to look upon the project as a service to others, do go ahead. It will help to bring veganism to many who would not know anything about it otherwise, and be generally rewarding in many ways.

Eva Batt

MILK A GOOD FOOD?

. . the vitamins in milk which are partially destroyed by heat processing are vitamin C, thiamin (Bl), pyridoxine (B6), vitamin B12 and folic acid."

'Manual of Nutrition'

Because of this and despite the health risks involved in the consumption of raw milk, some people, who still believe animal milk to be necessary for human health, prefer to take it raw, but they may soon be unable to buy unpasteurised milk in the shops when Government plans to ban its sale go ahead.

If untreated milk is as dangerous to health as the experts believe; if, as we are assured, pasteurised milk loses much of its nutritional value; and if it is bad for people with allergies or respiratory troubles (coughs and colds), I must applaud the common sense of vegans in wisely replacing the animal product with safer, equally nutritious and HUMANELY PRODUCED alternatives, such as Plamil.

Name and address supplied

26

BREAKING WITH CONFORMITY

It is a sad fact that from the moment of our conception in this world to the time at which we pass on, we are trained to accept the things that are considered right and good for us.

Occasionally somewhere along the line there is a break from conditioning. This break can be a quick process or one of gradual change. It is the moment when one realises that there is more to life than that which has become accepted. Irrespective of how the break happens, it is notable that this change more often leads to a whole new way of living with all the changes in habit that are associated with an 'alternative' lifestyle.

The results of this break with tradition can be full and flowing. Most vegetar-ians eventually accept veganism; it is usually just a matter of time. Veganism may well be the final challenge of conformity. Once you have 'crossed-over' you begin to appreciate what you have done with greater understanding.

As one who has been nurtured in the Bhakti tradition which conforms to veget-arianism I see my acceptance of veganism as being very much a part of the teachings that the Krna Karma Association (which developed from ISKCON) is busy propagating. If we accept the Bhagavad Gita or even the Bible, then we should have the courage to accept veganism as being an essential part of the teachings of both these holy books (see Gen. 1:29; Gita 16:1-3).

In a world stricken by war, famine and greed, veganism is compassion for all things existing and with that comes the realisation of Man's true position here. Veganism is care in its finest form of expression - Love, unhindered by the things of this world.

The vegan 'way of life' is not just right for us, it is the right of life itself. All people must have the opportunity to realise this fact and break away from the bonds of material conditioning. *

A. M. Vaisnavaji Founder of the Krsna Karma

Association

VEGAN FARMING

Hello fellow vegans. Yes! Soybeans do grow in Saskatchewan. Would anyone like to live in a New

Age rural village? I'm donating my 320-acre farm to the vegan way of life. You are invited to come and join me in this co-operative experiment. I will be looking forward to answering all enquiries.

Bud Hnetka

Canada, SOE OBO.

27

A QUESTION OF WASTE

I1 m in a quandary: I can't decide what I believe about buying woollens from jumble sales. I don't feel that I'm creating a 'product demand' and immediately sending loads of agribusinessmen off to see how many more sheep can be reared and sheared in the next three days. Even though the person who originally bought it might have done.

On the other hand, if someone cooked a meal with meat in it - I wouldn't eat it even if it was going to be thrown away if I didn't (although I hate waste of food). And really that is much the same situation; the demand for the meat has already been made and met, and by eating that particular piece of meat I wouldn't be creating any more demand.

Although, if 1 were offered a meal with eggs or cheese in it and knew that it would be assigned to the rubbish tip if I didn't eat it, I'd probably eat it up -whilst pointing out that i was only eating it because I dislike waste, but that next time I'd really rather not eat animal products.

I'd also like to point out that I never buy leather items at jumblies. My attitudes to these situations confuse me, and I'd be really interested to

hear from others who are either equally confused, or have clear-cut views on the subject.

Kirsten Pratt

FOR THE GOOD OF ALL

Dear People, Please try to do what is so good for you and for the highly nervous animals and

the people whose children die of slow starvation. Then it really will be England's green and pleasant land, a New Jerusalem with no blood flowing and a surplus of good food.

Harry Burton

THE POWER OF KINDNESS

"When I was hungry, you gave me to eat, When I was thirsty, you gave me to drink, Whatsoever you do to the least of my brothers, That you do unto me."

So with me,

When I was weary, you helped me find rest, When I was in prison, you helped me with my need, When on a sick bed, you cared for my need, When I was laughed at, you stood by my side, When I was happy, you shared in my joy.

From a vegan detained at Her Majesty's Pleasure, for whom we were able to secure an acceptable diet.

28

Asa recent 'convert' to veganlsm (and a practising psychologist), I have been fascinated by the reactions of people to both the 'handle' and the underlying philosophy.

1. "You're going to die!" This is the most extreme form of response, but I have noticed more of these upon explaining my veganism, as opposed to lacto-vegetar-ianism. Since this response is totally illogical, I recommend the equally illogical reply: "Will you make the funeral arrangements!"

2. "It will damage your health!" Usually a concerned response (from close friend or relative) and as such can be approached in a more reasoned fashion. However, while many people will listen to arguments about nutrition with interest, long-term indoctrination into an omnivorous life-style frequently results in an unconvinced "Oh, well, you may be right."

3. "But there is nothing wrong with milk, eggs or wool!" An argument put for-ward, especially by lacto-vegetarians, which suggests that such products do not involve the killing of animals. When presented with evidence to the contrary, my lacto-vegetarian friends counter either " I don't want to hear about that" (which I find somewhat annoying) or "It's eating the flesh that I don't like" (thereby over-coming any other moral obligations).

4. " I like a big steak!" A sentiment expressed both by unfeeling nincompoops (usually male) and by those who are likely to become aggressively defensive. The implication is that it is very manly to eat dead animals (and anyone who doesn't is either an arty farty, a homosexual or simply insane. My experience of people who make this form of initial remark has led me to ignor them altogether now).

5. "What do you eat?" Most often a question asked by females (in Ulster any-way). Can lead into a pleasant discussion about alternative eating habits, and even encourage the person to try these alternatives. On the other hand, it may be a curiosity response from a determined irreversible omnivore!

6. "I've often thought about it, but isn't it very expensive?" A common reply from the more sensitive type of person which is really a combiration of two points. The first is that the person lacks the will-power to carry out their con-victions and therefore continues to eat meat. The second is that they are under the misconception that veganism is expensive. The latter point can be quickly overcome, but the former is more difficult.

7. "What's a vegan?" One tends to get a little bit tired of explaining the same concept on numerous occasions, so special effort is needed - and a fund of good-natured patience.

These are the main reactions which have occurred to my declaration of vegan-ism, but the list is by no means exhaustive and I am sure the reader will be able to think of many more. Owen Hargie

29

SHOPPING WITH . W f a ^ S E E N A T H E L F E X (International Health Food Exhibition)

All items given in capitals are vegan.

Barbara's Bakery UNSALTED, UNPEELED POTATO CRISPS with SUNFLOWER OIL. STONEGROUND CORN CRISPS.

Coffee HAG ONKO COFFEE, KABEFIT MILK SHAKE MIX.

Fauser Vitaquellewerk were showing their range of UNHARDENED FATS and COLD-PRESSED VEGETABLE OILS- all free from preservatives, flavourings and colourings. It is hoped that soon these will all be in our Health Food Shops besides the VITAQUELLE EXTRA MARGARINE.

Harmony Foods Whole Earth 100% sugar-free JAMS - suitable for diabetics; also the several FRUIT BARS contain no added sugar, preservatives or other additives. SPROUTED 7 GRAIN BREAKFAST CEREAL with various dried fruits added. ALL CRACKERS other than those marked honey or yoghurt. STONED WHEAT CRACKERS (no preservatives or sugar). Vegan snacks - CORN CRISPS, CORN CHIPS with SESAME, TORTILLA STRIPS (vegetable and herb kinds only), TAHINI SESAME CREAM, PEANUT BUTTERS, SHOYU SOY SAUCE, MISO, APPLE JUICE and, of course, all CEREALS, BEANS and SEEDS (but no cookies).

Indanex Foods The following LOVE SNACKS are vegan: AMBROSIA, BANANA CHIPS, COCONUT CHIPS, BANANA SNACK MIX, CORN MIX, COUNTRY NUT MIX, DATES & CASHEWS, MARATHON MIX, PAPAYA SNACKS, SESAME PARTY MIX and TROPICAL SNACKS.

Pema LINSEED BREAD and DARK RYE BREAD.

Petty Wood 'Epicure' brand CHRISTMAS PUDDINGS. Health brand MINCE-MEAT (not standard mincemeat).

T O I L E T R I E S

Pierre Cattier Mayflower brand CLEANSING MILK, SKIN CREAMS and MASKS. All TOOTHPASTES, HAND CREAM, CLAY and SHAMPOOS. (Not Soap or Body Lotion & Shampoo.)

A very sad note was struck by the number of stands at the exhibition offering the products Seatone, Aquatone and Extract of Oyster, the basis for which are Japanese Green Lipped Mussels.

How far have we come from the days when a concoction of alligator's dung and raven's blood was a supposed eradicator of wrinkles? In today's frantic search for a short cut to health and beauty, are we any less gullible than our forbears?

30

FOOTWEAR 9 J J ^ According to the Shoe & Leather News, and happily for all who care about foot

health, the present trend is towards wider fitting (comfort) shoes. Unhappily, there are fewer manufacturers making non-leather shoes for men and hardly any making simulated leather shoes for children.

POROMERICS. Quality alternatives to animal skins are slow to advance, par-ticularly the poromerics (often described as 'breathing' materials because of their good hydrolosis control - similar to leather), PORVAIR still being the only com-pany producing poromeric material in the U. K. This company is now producing another, 'VANTEL', which, we understand, is an improved and softer version of the original 'PORVAIR'.

Other poromerics in use here are the Japanese 'CLARINO "F" ' and the other imported 'PATORA' and 'KABEPOR'.

When used, however, they will usually be given a different brand name by the shoe manufacturer, which makes them difficult to locate, but if you want the best non-leather materials just ask for a shoe with uppers of a poromeric material. All brands are good.

Clark's Shoes Clark's range of WESSEX brand shoes for women includes a number without leather. We regret we do not have the details.

Diana Shoes BIDDY, a low-heeled court shoe, and BRIDIE, a court with instep T strap and a slightly higher heel. Both have uppers of DAVONE.

K Shoes for Ladies SHINTO, a low heeled Tan or Off-White shoe with uppers of KAYTONE with fittings AA to D; JOANNE, T strap style with KAYTONE up-pers and two-inch heel, D fitting; SHAWNEE, Tan or Off-White KAYTONE, inch heel, lace-up, D fitting; LOSANNA, sling-back, open toe, ankle strap style in various colours, 2j-inch heel, KAYTONE uppers, no wide fittings; FENELLA, similar to LOSANNA, fittings AA to D, in Black, Brown, Red, Navy and a very attractive two-tone Beige, KAYTONE; SONYA - this has uppers of KAYLIN (poromeric material), 1^-inch heel, in Brown, Black and Blue, fittings AA to D, slip-on with elasticated front. Take care when shopping, this shoe is also made In leather.

Lotus Shoes A wide range of ladies' shoes with uppers of LOTINA, mostly in the current fashion and strappy sandal styles. For the young: ZOE, PAM, SHERRY, COGNAC in the Suzie Q's range. All these have 2|-inch heels. Among the walking shoes are: RODEO 11, ROVER 11, ROOKIE, RAPIDE, RUSTY in the Free'n Easy range. For the menfolk, a few fabric casuals in the Lotus range: MACOA in Cream or Blue, lace-up; LUZON, fabric and PVC uppers, lace-up in two shades of Tan or Blue; MANILA, slip-on casual, uppers of fabric and PVC in two shades; SKIPPER 11, lace-up in Blue or Wheat denim; MATE 11, slip-on casual in Blue or Wheat denim. All in sizes 6-11 only.

31

33

Sports Shoes

Gola JET, All-Black training shoe in simulated leather and 'suede look' mat-erial, seven-hole lace-up, fine for real comfort at all times - you don't have to be in training!; ATTACK and CUP, two soccer styles from Gola with screw-in nylon studs, comfortably padded.

When reading journals for trades with which one has no direct connection, one often comes across strange, peculiar or humorous names for tools or special-ised work. (Shades of 'What's My Line?')

(I have just learned what EVA is - and I am not going to tell you!)

LABELLING For those readers who write in asking for advice on foods for special diets,

the Cantassium Co. have produced descriptive symbols which will help in shop-ping. It is hoped that other companies will adopt something similar - including a symbol for 'Milk Free', 'Cholesterol Free', Refined Sugar Free','Artificial Additives Free', 'LowSaturated Fat' and 'Egg Free' - or just 'Vegan'?

FROM THE "HEALTH FOOD TRADER"

"Granose, the Seventh Day Adventist backed Company which has been taken over by the Australian firm Sanitarium Health Food Co., is to concentrate its efforts on selling to supermarkets. They are already involved with Fine Fare, Waitrose and Sainsbury's." (The other founders of the Health Food Manufac-turers Association are part of Booker Health Foods.)

This new programme should bring Granose foods to the attention of many more people, but it is to be hoped that their vegan lines, at least, will continue to be stocked in Health Shops.

HOUSEHOLD PRODUCTS

Although shopping for food is very much easier now than when I began these lists 20 odd years ago, our household products are practically all tainted with vivisection. If you decided today to avoid the use of every article tested on anim-als there would be very little left, and that probably tested in overseas labora-tories before being put on the home market.

I know that many of our readers are already members of one of the societies working to outlaw vivisection, and I would urge those who are not doing so to help all they can to oppose this diabolically cruel and very profitable business of animal experiments.

IS IT ENOUGH TO BE A VEGAN?

32

V E G A N F O O D S A N D S U P P L E M E N T S

Allinsons CAROB COATED BISCUITS are now vegan.

Alfonal SUN-O-LIFE SALAD DRESSING and ENGLISH HERB DRESSING.

A spall ALL (sugar-free) FRUIT JUICES. Prewetts NATURAL APPLE and RUBY RED GRAPEFRUIT JUICE. Whole Earth CONCORD GRAPE JUICE. (All unfiltered.)

Bovrll Ltd. MARMITE (but no B12 as in the similar yeast extracts Tastex and Barmene ).

Brunia ALL FRUIT JUICES - are also free of added sugar.

Manna Whole Foods (Burakay Products) MANNA BANGER. Planned for distri-bution shortly: MANNA SAVOURY PASTIE, SAUSAGE AND BEAN PIES, CUR-RIED VEGETABLE PIES and MANNA BURGER. These will be sold frozen and produced especially for those trying to 'give up' meats and frozen 'convenience' dishes as well as for vegetarians and vegans.

Pickerings Foods BEANS IN TOMATO SAUCE, BUTTER BEANS IN TOMATO SAUCE, PEASE PUDDING.

Princes Buitoni TREX COOKING FAT and OIL, NEAPOLITAN SAUCE, ITALIAN CASSEROLE SAUCE, RATATOUILLE, PEPERONATA.

Smedley HP Fletchers GRAVY BROWNING, Lea & Perrins TOMATO and FRUIT JUICES.

Mapletons RISSOMIX.

NOT VEGAN** Nu-Crown Coffee Whitener.

Lanes Six SYNERGISTIC FORMULAS. All vegan and suitable for Low Fat, Salt, Gluten, Sugar, Starch and Milk free diets.

Frank Roberts (Herbal Dispensaries) Botanic Medicine (Bristol). Only HERBAL products used. This company has never tested on animals and would not contemplate the possibility of doing so in the future.

May & Baker have given an assurance that none of their anaesthetic products contain any animal ingredient. We do not yet have an assurance regarding ani-

SUPPLEMENTS AND REMEDIES

mal testing.

33

A D V E R T I S E M E N T S

Please send to the Assistant Secretary, 25 Kimmeridge Close, Nythe, Swindon, Wilts, by October 17th 1980 for the next issue. Advertisers are asked to note that we shall be unable to deal with box numbers in future. Rate - 5p a word.

RAW FOOD. For free leaflet describing its great value as part of diet, send SAE to Vigilex Publications, Vega House, 18 Bar Street, Scarborough, YOl l 2HT.

MAKE BREAD WITHOUT YEAST? Read: THE PRISTINE LOAF. The thera-peutic benefits of Sourdough Bread. With recipes. From health food shops or:

Leeds, 8. Send 60p inc. p. & p.

AHIMSA - quarterly magazine for the American Vegan Society. Veganism -Natural Living - Reverence for Life. Calendar year subscription $8 or £4 in-cludes five issues of North American Vegetarian Society's "Vegetarian Voice". Address: 501 Old Harding Highway, Malaga, N.J. 08328.

MEDICAL, CULINARY HERBS for sale. Most varieties available. Send for lists. Stamped envelope please. C.A.P. (Herbalist), 9 Eden Terrace, Newlyn, Penzance.

THE HUNGER PROJECT invites you to join with other members in the devel-oped countries, and millions, involuntarily, in other parts of the globe, to fast on the 14th day of the month to align yourself with the hungry of the world and to create the context of ending starvation on our planet before year 2000 A. D. Ask about the Hunger Project. Tel. 01-539-8081. 45 Bulwer Road, London, E l l .

THE LEY HUNTER is the leading magazine of Earth Mysteries, including ley-lines. Send S. A. E. for full details or £3.60 for annual subscription to: The Ley Hunter, P.O. Box 152, London N. 10.

VEGFAM feeds the hungry via plant-based foodstuffs, leaf protein, seeds, irri-gation, etc. Trustee Ruth Howard offers accommodation in return for some help with house/land. The Sanctuary, Lydford, Okehampton, Devon. Tel. Lydford 203.

YOUNG VEGETARIAN MOTHER of three young children looking for accommo-dation in Sussex - willing to work in return. Tel. Roydon 3330.

MORE WHOLEFOOD SHOPS: Grain of Truth Wholefoods, 7-8 Holyrood Street, Newport, I .o.W.; Old Town Wholefoods (previously the Joybar), Victoria Road, Swindon, Wilts; Malmesbury Wholefoods, 29 Abbey Row, Malmesbury, Wilts; and Dodo's Wholefood Cafe, Bakery, Shop & Restaurant, 5 Bridge Street, Buxton.

34

J

WHY NOT BE A FRUIT »N' NUT CASE? For perfect health ana longevity. Leaf-lets, information and advice from

SAE please.

HILARY'S VEGAN COOKBOOK: 70 recipes from soups to sweets, 45p inclusive from

COURSES & SINGLE WORKSHOPS in Wholefood Vegan Cookery & Nutrition. For details, send SAE or ring Hermione Gowland, SCHOOL FOR CONSCIOUS COOK-ERY, 209 Archway Road, London, N. 6, Tel. 01 340 1898, messages 01 628 0898.

COUNTRY COTTAGE, suit small family, mid-Essex, moderate charges. Dwarf pyramid fruit/nut trees and bushes, available Sept. 1980. Details:

NATIONAL PETITION FOR THE PROTECTION OF ANIMALS. A last effort is being made to collect signatures for the petition for the protection of laboratory animals that Bill Brown, who died last December, launched. Please send for form to SAE please.

LOTUS TVP. Introduce this tasty alternative to meat to your omnivorous friends and help take the strain off animals, the hungry millions and the environment. Also available, non-animal rennet. Recipes and full details - Lotus Foods Ltd., 29-31 Lukes Mews, London, Wl l IDF.

HOLIDAYS PENZANCE. Self-catering accommodation or vegan/vegetarian meals by ar-rangement in home two miles from Penzance with large garden, sea and country views. Car-shelter. Tel. Penzance 2242.

INVERNESS. Vegan/vegetarian accommodation in charming cottage on high road between Inverness and Nairn. Good tourist centre, walking, golf course, sea, beach near by. Guests welcome all year.

IV1 2PG. Tel. 066 78 352.

STONEYKIRK. Self-catering vegan/vegetarian accommodation in peaceful part of South-West Scotland. Breakfasts/Evening meals available on request. Re-duced terms off season. SAE to

Wigtownshire.

DEVON. Vegan holidays near Haytor on Dartmoor at Ullacombe House. Book through: Farm and Country Holidays, Hilltop Road, Raleigh, Bideford, Devon.

35 continued overleaf . . .

I

HOLIDAYS AFLOAT

with vegans Wendy and Brian BURNETT

Relaxing, peaceful outdoor holidays for the adventurous - or the sea-wary

French canals, Hebrides, Solent, etc.

Wild birds, animals, plants, scenery

No experience necessary, no age limit

Families, individuals, children

E65 - £85 p. wk. (less off-season) Longer or shorter periods available

Send stamp for details to : 51 MAIN ROAD, KINNERTON,

CHESTER, CH4 9AJ

RAW FOOD COMPENDIUM

Its value as a substantial part of diet Practical Hints, Principles,

Extracts from Medical Opinions

£3.50 post free, from

VIGIL EX PUBLICATIONS 18 Bar Street, Scarborough,

YOll 2HT

GREENWAYS GUESTHOUSE

24 Marian Ave. Mablethorpe, Lines (Tel. 7508)

Chris & Chris Phillips members of Vegan Society welcome vegans. Home baking, wholefoods, safe sandy beach.

Send S A E for brochure.

WOODCOTE VEGETARIAN/VEGAN HOTEL Tel. 0736 75 3147

Be our Guests ac Woodcote Hotel, The Saltings, Lelant, St Ives, Cornwall and enjoy the peace and quiet of one of Europe's long established vegetarian hotels.

Healthy yet exciting food, sea and country walks, quiet bays with excellent sands.

Woodcote overlooks the Hayle Estuary and all rooms have C. H. and H. C. Residents' Lounge with Colour T. V. S. A. E. for Brochure.

T OR QU A Y

Member Vegan Society. Brookesby Hall Hotel. Member Vegetarian Society (U. K. Meadfoot Beach. Tel. 0803 22194

Peacefully situated among the trees in the loveliest part of Torquay and overlooking t sea towards Brixham and Berry Head, the hotel offers wholefood Vegan and Vegetari meals which are interesting, satisfying and well balanced. The town centre Is two bu stops away and Meadfoot Beach 350 yards. Some rooms private showers. Full centr heating. Open all year (including Christmas). Colour brochure from Res. Props. Mr. & Mrs. E. D. Baker.

36

BEAUTY W I T H O U T C R U E L T Y

Natural Fragrant Flower Creations

P E R F U M E : R O S E P E T A L S K I N F R E S H E N E R A V O C A D O S A T I N L O T I O N : P I N E F O A M B A T H L O T U S F L O W E R S H A M P O O E Y E M A K E - U P

TOILET SOAPS : DEODORANT F A C E P O W D E R & T A L C U M

C U C U M B E R C L E A N S I N G M I L K & A F T E R S H A V E

NEW: GENERAL PURPOSE SOAP & WASHING-UP LIQUID

Obtainable from Health Stores or Beauty without Cruelty Boutiques in:

ENFIELD . LEEDS . LONDON . EDINBURGH . DUNDEE & STANFORD (Lincolnshire)

BWC. 1 CALVERLY PARK, TUNBRIDGE WELLS, KENT

It's 100% vegetable ... made from the soya bean and packed with protein and goodness. Its production involves no exploitation of animals. The flavour is quite delicious—all the family, particularly the children will love it. You can drink it on its own as a super health drink or use it on breakfast cereals, in coffee or tea

or in dishes such as milk puddings and custards. What's more it will keep in tue can just as long as you want to keep it. A wonderfully versatile and nutritious food .. Golden Archer Beanmilk by

Itona. It's at your health food store.

'Golden Archer* B E A N M I L K T h e Milk T h a t ' s 1 0 0 % N o n - A n i m a l

I

CRANKS HeALTH FOODS William BUk H<m<t AhnMlStrt*' UmJm Wl

CRANKS at Heal's, 196 Tottenham Court Road,W. 1. CRANKS at Shinners Bridge, Dartington, Devon. CRANKS at Peter Robinson, Oxford Circus, W. 1. CRANKS at The Market, Covent Garden, W.C.. 2.

PLAMIL SOYA PLANTMILK -

not instead of breast-milk, but on weaning and through the rest of life provides important nutrients including B12, CALCIUM & PROTEIN. High in polyunsaturates.

All Plamil products are guaranteed exclusively vegan. List and recipes (SAE please) from Plamil Foods Ltd.

Plamil House, Bowles Well Gardens, Folkestone.